- 200g butter
- 200g Selati Muscovado sugar
- 75ml brandy
- 1 tsp vanilla essence
- 250g raisins
- 250g currants
- 100g dried cranberries
- 100g chopped Turkish dried apricots
- 100g dried sour cherries
- 100g dark (70% cocoa) chocolate, chopped
- 200g self-raising flour
- 100g ground almonds
- 3 Tbsp cocoa powder
- 1 tsp cinnamon
- 3 eggs, beaten
45ml brandy (for each feeding session per week)
Combine butter, sugar, brandy, vanilla, raisins, currants, cranberries, apricots and sour cherries into a large pot. Heat gently, stirring occasionally until everything has melted together.
Remove from the heat then stir in the chocolate to melt, then leave to cool.
Heat oven to 150C. Line a deep cake tin, 20cm round, with a double layer of baking paper. Wrap a few layers of newspaper around the outside and secure with string – this will protect your cake from the harsh heat in the oven.
Mix the self-raising flour,ground almonds, cocoa and cinnamon.
Stir the eggs into the slightly cooled chocolate mixture.
Mix in the dry ingredients then transfer into the prepared tin.
Bake for about 1 hr 45 mins or until a skewer inserted comes out clean.
Leave to cool completely in the tin then poke holes all over the cake using a cake tester or toothpick.
Pour the brandy over the cake, then store in an airtight container.
Feed the cake once a week with 45ml brandy until ready to eat.